Recipes

Make a Christmas Ham

Yes, really. Make a ham. From scratch. Don’t just reheat one from the grocery store like you did for Easter. You still have the time to get it on if you start now. After a seven- or eight-day brine, you can have one you can call your own on your Christmas table. Turkey owns Thanksgiving, and ham, like goose before it, was once the choice for the Christmas meal. Prime rib has now taken over…

Cracking the Cracklin’ Code

Chicharrón, pork rinds, gratons, cracklins—call them what you like, but fried hog fat with the skin on is a wonderful thing. I recently attended a Louisiana boucherie (what is essentially a communal gathering where a whole hog is butchered and broken down; read more about it here), and I was able to witness how these chunks of fatback become crunchy, salty, spicy nuggets of happiness. It’s not as simple as dumping pig fat into hot oil. At…

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